Optimization of the Extraction of Gum from Beilschmieda obscura
H. C. Edima *
Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O.Box 455 Ngaoundere, Cameroon.
D. M. Biloa
Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O.Box 455 Ngaoundere, Cameroon.
S. L. Abossolo
Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O.Box 455 Ngaoundere, Cameroon.
C. M. Mbofung
Department of Food Sciences and Technology, College of Technology, University of Bamenda, P.O.Box 39 Bambili, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
In a view to bring to light Cameroon’s rich vegetative potential, optimisation of gum extraction from a local plant Beilschmiedia obscura (B.O.) was studied. Extracts of this plant are being used as food improvers in some Cameroonian dishes, but are not yet exploited for industrial applications. Gums were extracted from the seeds of B.O. by solubilisation in aqueous media followed by ethanol purification. A centre composite experimental design with three factors: temperature, pH and alcohol/water ratio was used. Responses considered were, water absorption capacity, solubility index and the emulsifying activity. The results obtained were analysed with the Statistica centurion software and the validation criteria for the obtained models where: the AADM1, the determination coefficient R2. Sigma plot-11 software was used to plot surface response curves, so as to better visualise the results. From this study, it follows that optimum conditions for the extraction of gums from Beilschmiedia obscura (G.B.O.)2, was attained at pH 7.3, alcohol/water ratio of 3 and at 67.5ºC.
Keywords: Food gums, Beilschmiedia obscura, extraction, optimisation